Sunday, December 26, 2010

Shredded Kale with Warm Brussels Sprouts and Toasted Walnuts in a shallot, Dijon mustard/ginger dressing

Ingredients
  • Lemon juice
  • Dijon mustard
  • minced shallot
  • sea salt
  • black pepper
  • Walnut oil
  • Grated fresh ginger
Whisk all ingredients together in large salad bowl

For salad
  • Shredded kale
  • Brussels sprouts (preferably small), trimmed and halved lengthwise (quartered if large)
  • walnut halves
  • 1 teaspoon salt
  • Mandolin sliced red cabbage and apples
Preparation
Make salad:
Preheat oven to 450°F.
Toss sprouts in pan with walnut oil, and salt. Arrange sprouts, cut sides down, in 1 layer, nuts at the side and roast in lower third of oven until undersides of sprouts are golden and nuts are fragrant, 12 to 15 minutes.
Whisk vinaigrette, then transfer warm sprouts and nuts to a large bowl and toss with other ingredients.

Wednesday, November 24, 2010

Santa Fe Spaghetti Squash/Black Bean/Jalapeno Casserole

Warming, colorful with a burst of flavors and very satisfying
Squeeze garlic into spaghetti squash add salt and pepper, toss
coat baking dish with olive oil spray
in separate bowl mix black beans, diced green chilies
yellow corn, dices juicy tomatoes
with cumin, fresh lime juice, sea salt
spread over spaghetti squash
Preheat the oven to 350 F.
Bake for about 30-45 minutes
For garnish:

Toasted pine nuts or pumpkin seeds
Fresh chopped cilantro
Lime wedges


Goji Berry/Raw Cacao Nibs/Almond Crumble

Grind the almonds in the cuisine art, add raw, organic coconut oil, stevia, raw organic vanilla powder, pulse, add Cacao Nibs and Goji Berry and gently pulse, being careful not to crush the berries and cacao nibs.
On a dessert plate arrange some orange or tangerine slices, a spoonful of pomegranate seeds and the crumble. For an extra treat and decoration top with walnut/cinnamon/chocolate bark.

walnut/cinnamon/chocolate bark

gently melt 2-3 bars of chocolove dark chocolate (85+ percent). I do that by setting it in a bowl into the sun, or on very low in your toaster oven (avoid microwave as it will destroy all the enzymes and nutrients), add raw organic coconut oil, just enough to make it easy to stir, add stevia, sea salt, cinnamon, cardamom and the walnuts, stir. Spread on foil and set into freezer, break off irregular pieces as you “need” them.

French Green Lentil, Kale and Ginger Curry

This is a warming, comforting dish for a cold day like today, the scent of the spices will linger in your kitchen for a while making you feel cozy and grateful for all the abundance you have in your life!

Warm sesame oil, add sliced red onions, crushed garlic, grated fresh ginger and sautee
Add  1 carrot, sliced thin on mandolin
Add thinly sliced Dinosaur Kale, pre- cooked spaghetti squash, pre-cooked French green lentils, diced jalapeno peppers,  a dash of dry white wine and and a squeeze of fresh lime juice
Spices: paprika, turmeric, fennel, sea salt to taste
To add even more color, flavor and nutrients, decorate w Tangerine slices and Pomegranate seeds.
Serve with a slice of homebaked whole grain bread or pappadams and a glass of wine.


Saturday, November 13, 2010

Super Fast Chocolate Mousse

When I get a craving for a "chocolaty" dessert this is what I make:
With high speed mixer mix 1 can of coconut milk with 3 heaped tablespoons of raw cacao powder, 1 tea spoon of stevia ( natural plant based sugar substitute, suited for diabetics), 1 teaspoon raw vanilla powder, top with Pomegranate seeds or raspberries. - Enjoy

Yellow Split Pigeon Pea salad w kale, jalapenos and Dijon mustard/ginger dressing

Boil peas, in meantime, shred kale into very thin strips, on mandolin slice red onions, celery, grate fresh ginger, add diced jalapenos salt/pepper, Dijon mustard, sesame oil, toss, when peas are done, drain and add to mixture hot, toss again to have the kale wilt a bit, arrange on more shredded kale, top with pomegranate seeds and walnuts. Enjoy!

Sunday, November 7, 2010

Veggie Rolls on Red Cabbage and Olives


Veggie Rolls on Red Cabbage and Olives

Today I am using leftover from yesterday to create a veggie roll. We’ll need:

A nice large collard leaf, leftover cashew ricotta and tomato/rosemary sauce
and finely shredded red cabbage

Place the collard leaf on a cutting board, spread ricotta on it , then the tomato rosemary sauce, finely sliced red pepper, diced parsley, roll it up, cut in middle.
Set on the red cabbage,decorate w some olives and parsley, sprinkle with lemon juice fresh ground pepper

(cashew ricotta –

Soak natural cashews for about 1-2 hours in spring water, then place in food processor w garlic, preserved lemon (or lemon juice and some rind), a little water, seasalt, process to creamy consistency.

Tomato/rosemary sauce –

Organic sundried tomatoes, soaked for ½ hr (keep t he soaking water for your veggie smoothie), some fresh tomato, lemon juice, olive oil, sea salt, pepper, process in food processor until smooth, then add diced shallots and fresh rosemary)


That’s it, a glass of organic red  goes with it as usual; I maybe some “raw” crackers with it.
Enjoy!


Saturday, November 6, 2010

Cucumber/Kelp Noodle Salad

thinly slice cucumbers on mandoline, slice red onion, dice Jalapeno Peppers, add shredded cilantro, sea salt, lemon juice, grated fresh ginger, sesame oil, kelp noodles. An exciting mix of cooling and heating ingredients. Very much suited for diabetics through the healing properties of cucumber and ginger and kelp noodles not having any carbs! Enjoy!

Sweet Potato Ginger Soup

Sweet Potato Ginger Soup

Serves 4
1 teaspoon ghee or olive oil
1 pinch red chili flakes
1 cup chopped leeks or onions
1 tablespoon minced fresh ginger or 1 teaspoon powdered ginger
2 tablespoons tamari
5 cups sweet potatoes, peeled and cubed1 teaspoon coriander
1 teaspoon garam masala
6 cups vegetable stock
¼ cup chopped fresh cilantro
Heat the oil in a soup pot over medium-high heat. Add the red chili flakes, leeks, ginger, and tamari. Sauté for 2 to 3 minutes. Add the sweet potatoes and sauté until they are well coated and begin to brown slightly. Add the coriander and garam masala. Sauté another 2 minutes, stirring frequently. Add the vegetable stock to cover the sweet potatoes and bring to a boil. Reduce the heat and simmer until the sweet potatoes are tender. Blend with a hand blender or food processor until the mixture has a smooth consistency, adding more stock as necessary. Reheat before serving and garnish with the chopped cilantro.

Wednesday, November 3, 2010

Raw Food Lasagna


Raw Food Lasagna

sunburst squash lasagna with tomato, cashew ricotta and tomato/rosemary sauce
on a bed of arrugula

I have a spiral slicer that makes those beautiful spirals and paperthin slices of veggies but you can try cutting them with a real sharp knife.

Place the arrugula on the plate, arrange sliced sunburst squash (or zucchini) on top, cover w

cashew ricotta –

Soak natural cashews for about 1-2 hours in spring water, then place in food processor w garlic, preserved lemon (or lemon juice and some rind), a little water, seasalt, process to creamy consistency.

Place thinly sliced tomatoes on top cover with

Tomato/rosemary sauce –

Organic sundried tomatoes, soaked for ½ hr (keep t he soaking water for your veggie smoothie), some fresh tomato, lemon juice, olive oil, sea salt, pepper, process in food processor until smooth, then add diced shallots and fresh rosemary

Cover with more squash and tomatoes, sprinkle w more rosemary

That’s it, a glass of organic red  goes with it beautifully; I also had some “raw” crackers with hit.
Enjoy! (see blog pic)